Bread Recipe • Lemon Cranberry Muffins

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Ingredients

• 2 cups all-purpose flour
• 1 ¼ cups white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup lemon juice
• ¾ cup milk
• 2 eggs
• ½ cup vegetable oil
• 1 cup cranberries, halved
• ⅓ cup toasted slivered almonds

Cooking Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts

• calories281.3
• carbohydrateContent40 g
• cholesterolContent32.2 mg
• fatContent12 g
• fiberContent1.3 g
• proteinContent4.4 g
• saturatedFatContent1.8 g
• sodiumContent237.7 mg
• sugarContent22.3 g